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Homemade Authentic Mexican Enchilada Sauce Recipe & Chicken Enchiladas

Living in San Diego definitely has it’s advantages, including lots of delicious authentic Mexican food. As a city that borders Mexico, there are many Mexican-Americans who call San Diego home- and as a San Diego native I’ve had the opportunity to learn to cook from some of the best! One of my absolute favorites is the homemade authentic Mexican enchilada sauce recipe my grandma’s cleaning lady shared with me. I use it to make delicious homemade chicken enchiladas, and everyone I’ve shared them with has practically begged me for the recipe- they’re that good!

The Sauce

Authentic Mexican Enchilada Sauce Recipe


  • 1/2 cup vegetable or canola oil
  • 4 Tablespoons all-purpose flour- preferably Bob’s Red Mill
  • 4 Tablespoons chili powder- preferably Gebhardt brand
  • 2 (8 ounce) can organic tomato sauce
  • 3 cups low-sodium chicken broth- preferably homemade (see my chicken tortilla soup recipe to learn how to make homemade chicken broth.)
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt


Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.

 Chicken Enchiladas Recipe

Enchilada Sauce Recipe


  • Homemade enchilada sauce (above)
  • 16 small corn tortillas- preferably organic
  • 4 chicken breasts, cooked and shredded into small pieces
  • 2 1/2 cups shredded cheese (optional)


  1. Take one tortilla and carefully dip it into the sauce until it is thoroughly coated.
  2. Lay the sauce coated tortilla in the bottom of a 9×13 baking dish. Layer chicken and  cheese down the middle. Tightly roll up tortilla and place seam side down so the tortilla stays closed.
  3. Pour the remaining sauce evenly over all of the enchiladas.
  4. Sprinkle remaining cheese over the top.
  5. Bake in the oven at 350 degrees for 20-30 minutes.
  6. Allow enchiladas sit for 10 minutes to cool down before serving.

Variations: Chicken can be substituted with any meat of choice, or additional cheese if you prefer cheese enchiladas (without meat). You can also add in additional ingredients such as garlic, onions, peppers, or any other vegetable(s) you desire.

Homemade Enchiladas



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  1. Sandy VanHoey says:

    Going to pin, these look amazing! Thanks for sharing!

  2. jamie davis says:

    OMG this looks so easy and delicious! pin! pin! pin!

  3. librarypat says:

    Sounds good. Pinned this so I can find it when we put together our next mexican meal. I have another recipe which we really like, but it is totally different using cream cheese and peppers with the chicken and a sour cream and tomato sauce. Both will be really good served together. We like variety.

  4. I love enchiladas and they were always my go to meal at a Mexican restaurant. But after one too many bland fillings and spaghetti sauce toppings I swore them off. This recipe reminds me of how good they could be and I think it is time I tried making enchiladas myself!

  5. Absolutely nothing beats authentic homemade Mexican food. I’m always up for trying a new or different recipe too, and this one looks like a keeper. Thanks for sharing!

  6. Nikki Perry says:

    mmm! Those look so good! I am definitely going to try this sauce!

  7. This looks good! I think I’ll throw in some additional veggies…I’ve got a bunch of peppers that need to be used.

  8. Colleen Boudreau says:

    mm looks great! I’m going to have to try this. :)

  9. Lily Ivey says:

    These look amazing!

  10. Would look better if you placed it to a white plate.. but still your dish looks yummy! :) Thanks for sharing. :D recently posted..Do You Know Your Value?My Profile

  11. Nicky K-B says:

    Sounds delicious!

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